Masterclass spinach & ricotta ravioli

Masterclass spinach & ricotta ravioli

These soft, homemade pasta parcels with a creamy spinach filling are easier to make than you’d think – and look so impressive.

, 21 September 2015

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Masterclass spinach & ricotta ravioli
  • 1 Hour 30 Mins

  • Serves: 4

  • Price: £1.77 per serving

Nutritional Info
Each 347g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your 5-a-day
of your reference intake.
Typical energy values per 100g: 980kJ/234kcal.
  • 400g McDougalls Grade Premium Plain Flour plus extra for kneading
  • 4 large eggs, plus 1 for brushing
  • 2 tbsp olive oil
  • 2 x 160g bags Fresh tastes Washed Baby Spinach
  • 250g Chosen by you Italian Ricotta
  • 25g Parmesan, grated, plus extra for serving
  • Pinch ground nutmeg
  • 50g unsalted butter
  • Few small whole basil leaves
  • 40g walnuts, roughly chopped
  • Rocket, to serve
  • Put the flour on a work surface, shape it into a pile and create a well in the centre. Add a good pinch of salt, 4 eggs and the oil. Using your fingers, mix the eggs and oil together, gradually mixing in the flour until everything is combined and you have a stiff dough.

  • Clean the work surface, then flour lightly and knead the dough for 10-15 minutes until it's smooth and a bit stretchy. Wrap tightly in cling film and leave in a cool place for at least an hour.

  • Meanwhile, cook the spinach in a non-stick pan until it wilts. Chop it up roughly. Allow to cool, then mix the spinach with the ricotta, Parmesan and nutmeg. Season and chill. Cut the pasta dough in half. Roll one portion out on a lightly floured surface to the thickness of a 10p piece. Trim to a rectangle 36cm x 24cm. Lightly mark it into 24 x 6cm squares each.

  • Put the spinach filling in a piping bag and pipe a blob in the centre of each marked pasta square. Roll out the rest of the dough to the same size and cut into 6 strips. Lightly beat the remaining egg and brush it between the filling. Put the other strips of pasta on top and, using your fingertips, press down between the filling and around the edges, making sure to get rid of any air in the parcels.

  • Cut between them and pinch the edges together to seal throughly. Put the ravioli on a rack and leave in a cool place for 20-30 minutes to dry slightly. Add the ravioli to a large pan of lightly salted boiling water, a few pieces at a time. Simmer fast for 3-4 minutes, or until just tender. Remove with a slotted spoon and keep warm while you cook the rest of the ravioli. Divide between 4 plates.

  • To make the sauce, put the butter, basil and walnuts in a small frying pan. Heat gently until the nuts and butter just start to brown; watch carefully because it will burn quickly. Drizzle over the ravioli, season with pepper and sprinkle Parmesan on top. Serve with rocket.